| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 1 | 人造食品壳体、其除去方法及其制造方法 | CN201480023117.X | 2014-04-17 | CN105142412A | 2015-12-09 | J·昆廷; M·威里森; J·梅斯 |
| 本发明涉及人造食品壳体；用于除去所述人造食品壳体的方法；以及用于制造所述人造食品壳体的方法。 | ||||||
| 2 | ARTIFICIAL FOOD CASING, METHOD FOR REMOVING AND METHOD FOR MANUFACTURING THEREOF | US14786323 | 2014-04-17 | US20160143301A1 | 2016-05-26 | Johan QUINTEN; Marc VRIJSEN; Jo MAES |
| The invention relates to an artificial food casing; method for removing said artificial food casing; and methods for manufacturing said artificial food casing. | ||||||
| 3 | METHOD FOR PRODUCING A MARKED MEAT PRODUCT | US14128743 | 2012-06-12 | US20140154360A1 | 2014-06-05 | Helmut Stolzenhoff |
| The invention relates to a method for producing a marked meat product. In order to provide a novel method for producing a marked meat product, which makes it possible to produce different marked meat products in a simple manner, wherein the enjoyment of consuming the meat products is not mitigated by the mark thereon, it is proposed with this invention that initially, an edible film is imprinted with food coloring. Subsequently, the imprinted film is applied to a quantity of meat, and finally, the meat, with the film applied thereto, is cooked. | ||||||
| 4 | Polymer-Based Sausage Casing | US14064862 | 2013-10-28 | US20140050823A1 | 2014-02-20 | Ruben Garcia Cruz |
| A polymer-based sausage casing suitable for use with uncooked meats such as chorizo is disclosed. A polymer resin is blended with a silicon-based barrier control agent, preferably a polyhedral oligomeric silsesquioxane, to increase the permeability of the sausage casing. The resultant blend can be biaxially stretch-oriented to produce a single-layered polymer-based sausage casing suitable for use with uncooked sausage meats such as chorizo, and specifically suitable for the gas and moisture permeability needed during the curing process for uncooked sausage meats. Such polymer-based casings can also be employed for cooked sausages by choosing a silicon-based barrier control agent that increases gas and moisture barrier, thereby increasing shelf-life for unpeeled sausages. A method for improving the peelability of cooked sausage casings by injecting a thin coating of a releasing agent, without the addition of a surfactant, into the sausage casing during the shirring process is also disclosed. The releasing agent is a hydroxypropyl methylcellulose solution that creates a low viscosity releasing agent that effectively improves peelability from any type of sausage casing, but preferably for use with the polymer-based sausage casing of the present invention. | ||||||
| 5 | Laser markable carrier unit | US10522797 | 2003-07-25 | US07172803B2 | 2007-02-06 | Roland Raupach; Rolf Eymann |
| The present invention relates to the laser inscription of a flexible inner support layer of a multilayered support unit, which is distinguished by the fact that the laser inscription of the inner support layer is carried out through one or more flexible outer laser-inactive support layers which are separate or can be separated from one another. | ||||||
| 6 | Food body with surface color indicia | US326560 | 1989-03-24 | US4985260A | 1991-01-15 | Vitas Niaura; Jeffery A. Oxley; Elio E. Tarika |
| An article comprising a substrate such as cellulose casing having thereon a desired indicia such as grill marks or a corporate logo, which in turn comprises a water soluble underlayer such as caramel and a water insoluble binder-sealant layer such as shellac. Also included are an indicia-containing processable food package, a method for preparing the substrate-indicia article, a method for making an indicia-containing food product, and an edible food product as for example a frankfurter having a desired indicia on its outer surface. | ||||||
| 7 | Shaped structures having a self-adherent coating of a water-insoluble ionizable salt of a collagen | US3649347D | 1970-04-27 | US3649347A | 1972-03-14 | BATTISTA ORLANDO A |
| Structures having a self-adherent coating of a water-insoluble, ionizable salt of collagen deposited thereon from an aqueous dispersion of the salt. The base material may be a solid mineral or organic shaped structure and includes, for example, mineral and organic fibers and fibrous and nonfibrous sheets and films.
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| 8 | Commercial package and method of making the same | US67432057 | 1957-07-26 | US2911305A | 1959-11-03 | RUMSEY JR HERBERT |
| 9 | Food marking and reinforcing | US928235 | 1935-03-04 | US2225694A | 1940-12-24 | FREEMAN ALPHEUS J |
| 10 | Sausage, artificial casing therefor, and the production thereof | US50827831 | 1931-01-12 | US1959978A | 1934-05-22 | FREUND ERWIN O |
| 11 | Artificial food casing comprising a traceability code, method for manufacturing and method of tracing thereof | US14493762 | 2014-09-23 | US09380793B2 | 2016-07-05 | Pierre Wielockx; Johan Quinten; Jo Maes |
| An artificial food casing includes a marking with a traceability code, wherein the marking includes an ultraviolet-detectable component. | ||||||
| 12 | ARTIFICIAL FOOD CASING COMPRISING A TRACEABILITY CODE, METHOD FOR MANUFACTURING AND METHOD OF TRACING THEREOF | US14493762 | 2014-09-23 | US20150083809A1 | 2015-03-26 | Pierre Wielockx; Johan Quinten; Jo Maes |
| The invention relates to an artificial food casing comprising a marking with a traceability code, wherein the marking comprises an ultraviolet-detectable component. | ||||||
| 13 | Polymer-based sausage casing | US11122140 | 2005-05-04 | US08568638B2 | 2013-10-29 | Ruben Garcia Cruz |
| A polymer-based sausage casing suitable for use with uncooked meats such as chorizo is disclosed. A polymer resin is blended with a silicon-based barrier control agent, preferably a polyhedral oligomeric silsesquioxane, to increase the permeability of the sausage casing. The resultant blend can be biaxially stretch-oriented to produce a single-layered polymer-based sausage casing suitable for use with uncooked sausage meats such as chorizo, and specifically suitable for the gas and moisture permeability needed during the curing process for uncooked sausage meats. Such polymer-based casings can also be employed for cooked sausages by choosing a silicon-based barrier control agent that increases gas and moisture barrier, thereby increasing shelf-life for unpeeled sausages. A method for improving the peelability of cooked sausage casings by injecting a thin coating of a releasing agent, without the addition of a surfactant, into the sausage casing during the shirring process is also disclosed. The releasing agent is a hydroxypropyl methylcellulose solution that creates a low viscosity releasing agent that effectively improves peelability from any type of sausage casing, but preferably for use with the polymer-based sausage casing of the present invention. | ||||||
| 14 | METHOD OF OBTAINING SMOKED FOOD PRODUCTS WITH MARKS AND PRODUCT THUS OBTAINED | US12094375 | 2006-11-20 | US20090202681A1 | 2009-08-13 | Carlos Longo Areso; Jesus Esparza Imas; Juan Jose Gato Pecina |
| The present invention basically consists of printing proofing marks on a film, placing it in contact with a food product, followed by an intense drying at low relative moisture and a smoking step which also occurs at low relative moisture for obtaining areas having a more smoked color in the food product under the proofing marks than in the areas not protected by said proofing marks. | ||||||
| 15 | Laser markable carrier unit | US10522797 | 2003-07-25 | US20050249938A1 | 2005-11-10 | Roland Raupach; Rolf Eymann |
| The present invention relates to the laser inscription of a flexible inner support layer of a multilayered support unit, which is distinguished by the fact that the laser inscription of the inner support layer is carried out through one or more flexible outer laser-inactive support layers which are separate or can be separated from one another. | ||||||
| 16 | Cellulose casing for stuffing meat products | US618427 | 1996-03-18 | US5834076A | 1998-11-10 | Marino Diago Ferrero; Juan Jose Gato Pecina |
| Such has discontinuous areas soaked in a proofing substance, preferably polyvinylidene chloride (PVDC) which is impermeable to both gases and liquids, and thereby on establishing areas representing a logotype, a text, an anagram or any other design with said proofing substance, when the cellulose casing is later filled with the meat emulsion, and the same is smoked or colored through the cellulose casing, the proofing substance will provide a barrier to such later soaking thereby for the smoke or coloring to cross only those areas of the cellulose casing which have not been treated with the proofing substance, that are then colored, providing a background upon which "printed devices" appear that are formally, dimensionally and positionally coincident with those existing on the cellulose casing, when the casing is finally removed, such "printed devices" being duly established upon the sausage proper. | ||||||
| 17 | Process for making a package in a form/fill system | US219569 | 1994-03-29 | US5524418A | 1996-06-11 | Henry B. Thompson |
| A method of making a package includes the steps of folding a thermoplastic film web along its longitudinal axis to make a centerfolded film web having two plies which define a folded longitudinal edge and an open longitudinal edge; forming the centerfolded film into a tube such that the folded longitudinal edge is in transversely overlapping relationship with the open longitudinal edge, preferably such that the folded longitudinal edge is inside the tube, and the open longitudinal edge is outside the tube; longitudinally sealing the tube; closing a first end of the tube; filling the tube with a product; closing a second end of the tube to define a tube segment; and separating the tube segment to make a package. The film web is optionally printed before being folded to make a centerfolded film web. | ||||||
| 18 | Method for preparing indicia-containing article | US574850 | 1990-08-30 | US5085890A | 1992-02-04 | Vitas Niaura; Jeffery A. Oxley; Elio E. Tarika |
| A method for preparing a flexible article comprising a substrate such as cellulose casing having thereon a desired indicia such as grill marks or a corporate logo, which in turn comprises a water soluble underlayer such as caramel and a water insoluble binder-sealant layer such as shellac. The binder-sealant covered colorant indicia is substantially completely transferable from the substrate to a contiguous edible surface such as a frankfurter, in the presence of moisture. | ||||||
| 19 | Method for producing a food body with surface color indicia | US574971 | 1990-08-30 | US5032416A | 1991-07-16 | Vitas Niaura; Jeffery A. Oxley; Elio E. Tarika |
| An article comprising a substrate such as cellulose casing having thereon a desired indicia such as grill marks or a corporate logo, which in turn comprises a water soluble underlayer such as caramel and a water insoluble binder-sealant layer such as shellac. Also included are an indicia-containing processable food package, a method for preparing the substrate-indicia article, a method for making an indicia-containing food product, and an edible food product as for example a frankfurter having a desired indicia on its outer surface. | ||||||
| 20 | Processable food package | US473549 | 1990-02-01 | US5030486A | 1991-07-09 | Alvin S. Huang; Myron D. Nicholson; Rama Ramagopal |
| A processable food package comprising a casing filled with water moisture-containing processable food. The latter's outside surface is in direct contact with the casing inner surface which contains an indicia substantially completely transferable to the food outer surface during processing. The indicia comprises an aluminum-organic dye lake and a binder-carrier dispersed therein which bonds the lake to the casing inner surface in a moisture insensitive manner. | ||||||
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